Description
Book SynopsisEmulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization describes the state-of-the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. The book explores the unit operations used in emulsification and homogenization processes, using fundamental theory from different fields to discuss design and function of different emulsification techniques.
This book summarizes the present understanding of the involved physicalchemical processes as well as specific information about the limits and possibilities for the different types of emulsifying equipment. It covers colloidal chemistry and engineering aspects of emulsification and discu
Table of Contents
Emulsion Fundamentals. Scales and forces. Emulsion formation and stability (droplet formation, recoalescence, creaming, flocculation). Molecule stabilized emulsions. Particle stabilized emulsions. High Energy Processes. Droplet breakup in high pressure homogenizer. High pressure homogenizer design. High pressure homogenisation with micro structured systems. Rotor/stator devices. Ultrasound emulsification. Low Energy Processes. Microchannel devices. Sieve devices. Shirasu Porous Glass Membrane Emulsification.
